MR. FOOD® SHOW TITLE SHOWTITLE DATE



|MR. FOOD® SHOW: PASTA POSSIBILITIES/THE TWIST MONDAY 01-10-11 |

|1:32 |

The easy twist to getting our finicky eaters to clean their plates? It all begins with pasta! You’ll see!

If we’ve got finicky eaters, the best way to make sure they have a well-rounded meal is to serve it up all in one dish: the meat, the veggies and the cheese. And the twist to make sure they’ll want to eat it all? They love pasta, right? So watch how: We cook, according to the package directions, any brand or variety of pasta twists like rotini or rotelle (regular or even whole grain), rinse it, drain and set aside. Now, in a skillet, in 2 tablespoons olive oil, we sauté 1 teaspoon minced garlic with 1 pound turkey cutlets that we’ve cut into strips, until no pink remains. Add 1 pound quartered fresh mushrooms, 3 cups broccoli florets, 1/2 cup sliced sun-dried tomatoes, and 1 teaspoon each of salt and pepper. When the veggies are tender, to make a sauce, we stir in 2 cups crumbled gorgonzola cheese and

1-1/2 cups sour cream, until it’s nice and smooth. Toss it all with the cooked pasta and it’s ready to dish up and serve. And we’ve got even more options: we can use frozen veggies instead of fresh, we can use blue cheese instead of gorgonzola, or no cheese at all, it still works; it’s still creamy, still hearty. Like the recipe? It’s online now, or send a self-addressed, stamped envelope, marked, “The Twist,” to me, Mr. Food, here at the station, for getting our most finicky eaters to clean their plates, because the easy twist turns out to be "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CANDIED BACON SPINACH TUESDAY 01-11-11 |

|1:34 |

Dark leafy greens? They’re a mealtime powerhouse, and we’ll show you how to jazz them up to add tasty excitement to mealtime! Wait till you see!

We’ve all had it drilled into our heads since childhood: “Eat your veggies!” But like many foods that’re good for us, especially all those varieties of vitamin-rich dark green leafy greens, and with so many easy flavorful ways to prepare them, we just might enjoy including them. For instance, being January, a steaming bowl of soup is certainly welcome. So why not try mixing some chopped collard greens, or kale or mustard greens into your favorite pot of soup. Doesn’t matter if it’s canned, frozen or homemade, it will always add some freshness. And when we need a fast go-along? Any of these greens can be easily sautéed: Mustard greens, endive, bok choy, Napa, whichever you’d like. And over here is a popular warm winter go-along, made in a skillet by wilting spinach in a bit of olive oil, along with some garlic, salt and pepper. (It) takes about 30-45 seconds on the heat. Talk about instant gratification! And it goes with any main dish! You’ll feel like a one-minute chef! Toss it with some crumbled feta cheese, pine nuts and chopped candied bacon (which is very trendy right now and it’s a cinch to make)! And it sounds fancy too! Look, the recipe for my “Candied Bacon Spinach” is online now, so you can eat your greens and really enjoy them. And with so many ways to prepare them, that’s a big part of the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: BUTTERMILK CHICKEN NUGGETS WEDNESDAY 01-12-11 |

|1:39 |

Steer your car to the market rather than the drive-thru for our tasty “better for them” twist on fast food. Join us!

Anyone who’s got kids knows they all love drive-thru fast food! Once they taste it, they seem to be hooked. So the solution is to steer our cars to the market rather than the drive-thru and still give the kids what they want but homemade and healthier! Well, watch: In a bowl, we combine some buttermilk with about 1-1/2 pounds of boneless, skinless chicken breasts that we cut into bite-sized pieces. Okay, in a resealable bag, we mix together some Italian-flavored bread crumbs, dry ranch dressing mix and a bit of ground red pepper. Seal it and give it a good shake. Now dip the chicken pieces into some beaten egg and, when they’re coated, place them in the bag with the breading and, after a few good shakes, they’re breaded and ready to bake off in a 425 oven for about 15 minutes, you know, until no pink remains in the chicken. And done. And the best part, besides that we’re gonna save a bundle, is that we know exactly what’s inside, not to mention that they’re baked rather than fried. And when we serve these yummy nuggets along with some equally easy-to-make, good-for-them baked sweet potato fries? Mmm mmm! Maybe drizzle them with a bit of honey and they’re gonna go wild for them! The recipes for “Buttermilk Chicken Nuggets” and the “Sweet Potato Fries” are online now so that you can put yourself back in the driver’s seat, because those drive-thru days are now few and far between, and that’s another reason to say "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MEXICAN TORTILLA SOUP THURSDAY 01-13-11 |

|1:55 |

What’s the difference between chopped, diced and minced? We’ll show you and share a tasty recipe too! Join us!

Surprisingly, the simple cooking prep terms chop, dice and mince confuse a lot of folks and seem to be one of the most frequently asked questions I get, so let’s put an end to this confusion. If a recipe calls for an ingredient to be chopped, that means to cut it with a knife or food processor into fine, medium or coarse irregular pieces that don’t have to be perfectly shaped. If the recipe calls for dicing, we’re talking food cut into uniform pieces usually about 1/4 inch to 1/2 inch on all sides, just like a “game dice.” And if we need to mince a green pepper, that means cutting it tiny enough to add flavor with a bit of crunch. No big chunks here! And yeah, these slight differences can really have a big effect in the end result. And to get you started, I have a recipe that will give you some practice with a knife, ending up with a great meal! Watch: In a soup pot, in a bit of vegetable oil, we sauté some chunked-up boneless, skinless chicken, chopped bell peppers and minced garlic cloves. When the chicken is browned, stir in some chicken broth, frozen whole kernel corn and some salsa. Bring it to a boil; simmer it for about 5 minutes until the chicken cooks through. Stir in some chopped cilantro for a burst of freshness, and done! When we ladle it into bowls topped with some broken-up tortilla chips, it’s like a fiesta in every spoonful! The recipe for “Mexican Tortilla Soup” is online now for a main dish soup that’ll really spice up mealtime. And yes, enjoy that while knowing you’re a graduate of Chopping 101! Yes, that’s one more reason to say "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHEDDAR CHEESE FOOTBALL SPREAD FRIDAY 01-14-11 |

|1:26 |

Football watching is a food-fest and we’ve got the spread that’ll have you covered from kick-off to the final touchdown! You’ll see!

Game watching seems to bring out the appetite in most of us, and with the Sunday playoffs leading up to the big game itself, if we’ve got a crowd coming over, our goal is to serve some munchies that’ll score big points, and today’s recipe looks and tastes like a winner! Watch: In a bowl, we mix together some shredded Cheddar cheese, cream cheese, sour cream, bacon bits, green onions and a bit of dry mustard. Spoon the mixture onto a platter and form it into a football shape, and it’s okay to use your hands. Top it off with whole roasted almonds. Easy enough? See, there is nothing really to it! Now, for the lines on the football? Simply cut up some scallions, and place them like so. And when we put this creamy, rich-flavored spread out with some crackers or thinly sliced crusty bread or cut-up veggies and let them help themselves (that makes it easy for us too!), they’ll be cheering us! The recipe for “Cheddar Football Spread” is online now along with my “Do-It-Yourself Snack Mix” so that you’ll never be caught short without something good to put out for all the super game-watching we have ahead of us! And that’s the goal: family, friends, football and food. That strategy always wins us an "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: PECAN STICKY BUNS MONDAY 01-17-11 |

|1:42 |

Join me as we honor Dr. Martin Luther King, Jr. on this special day with one of my favorite southern recipes! Don’t miss it!

Today, in honor of Martin Luther King, we’re commemorating the southern heritage of the late civil rights leader, whose messages of tolerance, brotherhood and understanding have influenced generation after generation. So, to salute him, I’m sharing some southern hospitality with a recipe fit for a “king”! Watch: Using any brands, in a bowl, we combine some brown sugar, melted butter and corn syrup, and spread that mixture over the bottom of a sprayed 8-inch square baking dish then sprinkle on some chopped pecans. Now, after unrolling a package of refrigerated crescent rolls and pressing the seams together to form a large rectangle, we brush it with some melted butter, sprinkle on some brown sugar, cinnamon and chopped pecans, and roll it up jelly-roll style, like this. Cut it into slices and place them on our baking dish. After these bake up (only takes about 20 minutes!), we turn them out onto a platter. Mmm, I wish you could smell these! The combo of the bubbling brown sugar, cinnamon and roasted pecans is irresistible! A platter of these with a cup of coffee is pure heaven! The recipe for my scrumptious southern “Pecan Sticky Buns” is online now, so that you can enjoy the down-home tastes of southern hospitality anytime you’d like, in honor of a leader who had a dream to change the world. We salute him and thank him for all the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: STUFFED BORDER BURGERS TUESDAY 01-18-11 |

|1:51 |

Right about now a big juicy grilled burger would sure be welcome, and we’ve got a few ideas to make that happen!

The calendar may say it’s the dead of winter but that doesn’t mean we can’t enjoy a big, juicy “sink your teeth into” grilled burger…the kind that shouts summer cookouts! It’s easy with all the stovetop grill pans and electric countertop grills that are now available, in all sorts of styles and price ranges. Yes, they allow us to quickly grill steaks, chicken, fish and so much more with those same char lines, anytime. When looking for a stovetop grill pan, look for one that has a bit of weight to it, ’cause it will hold the heat better and distribute the heat better. Also, the sides should be high enough so our drippings don’t leak. For the electric models? Whether flat surfaced or if they cook from the top and bottom, make sure you get the type with removable drip pans, and ones that come apart easily to clean. And whether electric or stovetop, make sure they have a nonstick surface, also; (it) makes for a lot easier cooking and cleanup. And to get you started? Here’s a south-of-the-border burger idea! We make 12 patties from a mixture of ground beef mixed with chopped onion and black olives, some ketchup, and taco seasoning. Place a slice of pepper-jack cheese over half of them, topping each with the remaining patties. Seal them up and grill them right in your kitchen, till no pink remains. I like to serve them on toasted onion rolls, along with my shhhh…secret Tex-Mex sauce! Wow! Yes, the recipe for “Stuffed Border Burgers” and the secret sauce is online now, for the great tastes of outdoor grilling any time of year we want to enjoy a special perfect-weather "OOH IT'S SO GOOD!!®"

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|MR. FOOD® SHOW: EXTREME CARAMEL APPLE CRISP WEDNESDAY 01-19-11 |

|1:36 |

The comforting tastes of a warm fruit-filled dessert can take the chill out of a winter day! Join me for an easy one!

A big popular for chillier days is homemade fruit cobblers, crisps and crumbles. What’s the difference between them? Well, they’re all baked deep-dish fruit desserts, but it’s their toppings that set them apart. A cobbler can be topped with either a thick rolled or dropped biscuit or even a pie crust, and when it bakes up? The crust should be golden brown on the outside and light and buttery on the inside. Now, a crisp and a crumble, on the other hand, are somewhat similar, except they’re usually topped with a crumbly mixture that’s made by mixing together butter, sugar and flour. Some folks insist a crisp has to contain oats, and you can even add a bit of cinnamon! And if you want a crunchier crisp? Add some nuts, like pecans or almonds. Are your mouths watering? Well, here’s my favorite crisp. It tastes like a caramel apple. It’s simply made from frozen sliced apples mixed with sugar, cinnamon and caramel candies. We finish it with a to-die-for topping and bake it off. When it’s still hot and bubbly, we drizzle on some melted chocolate chips, and wow, they’re gonna love you! The recipe for “Extreme Caramel Apple Crisp” is online now, so go ahead, give it a try. Yes, it tastes just like an ooey gooey, chocolate-covered caramel apple, and one crunchy taste is just the start, ’cause with every crunch comes an "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TRIPLE CITRUS CHICKEN THURSDAY 01-20-11 |

|1:38 |

The trio of citrusy flavors in today’s recipe will add a ray of sunshine to a mid-winter day! Join us for a super idea!

We sure could use a ray of sunshine at mealtime about now and, with citrus being a year-round favorite, adding a touch of any of our “off the tree” citrus favorites to our recipes just might shake off some of our mid-winter blues! And easy?! Watch: In a sprayed skillet, we brown some boneless, skinless chicken breast halves over a high heat for, oh, about 6-8 minutes, turning them halfway through. Meanwhile, in a saucepan, over medium heat, we combine some orange juice (fresh-squeezed or store-bought), some sugar and a bit of salt. Bring it to a boil then whisk in some cornstarch mixed with a bit of water. And when the sauce thickens up a bit, we pour it over our chicken. Okay, we let that simmer a bit. We’ll finish it off with the zest from a lemon and a lime, add some fresh-cut orange segments. You know, zest is simply the part of the peel from the outside of our citrus that’s packed with flavor. And don’t be put off by zesting; it couldn’t be easier. We could use one of the new trendy micro planes, or use your grater, either one will work. And when we dish this tastebud-tingling, juicy chicken onto a plate, maybe along with some rice to sop up every last drop of citrusy flavors…wow! The recipe for “Triple Citrus Chicken” is online now, ready to help you easily inject a little sunshine into a winter day with a main-dish meal that’ll have them scrambling to your table for the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TUSCAN ONE POT FRIDAY 01-21-11 |

|1:33 |

Is it true that mood-boosting foods exist? Well, we have a hearty recipe that just might prove it’s true! Join us today!

It’s the end of January, and if we’re already slipping on our resolutions to eat healthy, and we’re falling into the winter doldrums, how can we stay on track? Well, many foods like these can add a nutritional boost as well as some vim and vigor to our day. And a stick-to-your-ribs one-pot can get us started. And, as always, check for the exact recipe amounts online. Watch: In a soup pot, we sauté some turkey sausage (casing removed) along with some chopped onion and garlic, until the onions get golden. Then add in an undrained can of great northern beans (packed with fiber, protein and iron), a can of lycopene-rich tomatoes (helps fight off disease), some chicken broth, a bit of Italian seasoning, salt and pepper. Bring it to a boil, turn down the heat to low, and simmer it uncovered, till it thickens up. And stir in some fresh spinach (’cause it aids in our digestion and has been known to give us extra energy). That’s it! With all those nutritious ingredients, we sure can feel good about serving this one! I mean, dishing this hot ’n’ hearty, flavor-packed stew, maybe with some whole-grain bread to soak up every drop of the lip-smackin’ sauce, is like a mid-winter booster shot! The recipe for “Tuscan One Pot” is online now to keep us on track with a mealtime powerhouse that delivers the "OOH IT'S SO GOOD!!®"

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